Stuff you cook...And is DELICIOUS

[regisp]

Hey guys! So, being a college student graduating in less than a year, I am looking to begin my hobby of cooking during this upcoming school year, so I can be a bad ass in the real world...you know, be able to woo my GF with the awesome chef skills...HA

Okay not really, I just like to cook and I feel like it is something everyone can share. I often watch the cooking channel with my roommates, cause it is pretty fun :P

What recipes do you have that are pretty easy, and still delicious!? Share one if you want, or just use this as a little reference for your own :)

Mine (REALLY CHEAP, and really easy)
Ingredients:
Pasta (Can be any type of noodles, I prefer Bowtie or Penne)
Italian Dressing
Parmesan Cheese (and maybe some shredded cheese if you like it that much)
Fresh tomatoes, diced
Pieces of boneless chicken

Cook the pasta as you normally would, and chicken (you can also buy microwave chicken). Afterward, drain the pasta, and put it back in the pot, but not on the burner. Mix in the chicken, some squirts of the italian dressing, and parmesan cheese (don't be light with the cheese). IF YOU WANT, add in some cooked spinach for health. Put some in a bowl/ plate, and top with the tomatoes. DONE!

Edit: Grammar problems...Have had a couple of beers :)

[Tsunami]

anything on bodyrock.tv

[Zulthus]

http://farm4.static.flickr.com/3095/3142967088_1deb7e09a8.jpg

All you'll ever need to know how to make.

[bjorntju1]

How To Make Lasagna - YouTube


In all seriousness, I live at home so I don't have to worry about food.

[Warborn]

I cook basically all of my own food, so I have a lot of recipes. I BBQ a lot because BBQ'ing is awesome, and I use the style of doing meat on the grill that revolves around low heat (~225 F), with the meat NOT above the burner that is going, with instead a tin lasagna pan below it. Cook pork back ribs at that heat, above water, for 4 - 5 hours and then end up quite juicy and delicious.

Otherwise, a really good, healthy marinade for chicken is a mix of red wine vinegar, Worcestershire sauce, mustard power, some canola/olive oil or vegetable oil, and diced parsley. Marinade chicken in a good mix of that stuff, then cook at 400 F for 25 - 30 minutes, and you have tangy, delicious chicken that isn't crazy-high in sodium or carbohydrates or anything like that. Little extra fat from the oil, but it's good fat.

A nice sausage recipe I do involves chopped onions (whatever variety you like, but red and sweet are good), white whine, basil, oregano, garlic, and a bit of butter if you want. Caramelize the onions on one pan, brown the sausages in the other pan, then cut the sausages into little 1-inch sections and toss those in with the onions. Cook for ~20 min or so and you get a really tasty meal which, again, is low in carbs, although depending on the sausages may be a bit high in fat (but still a lot of protein).

I could go on and on. It's good that you're getting into cooking. The idea of men not being able to cook is strange to me. I don't know if it's due to my parents being strange European-types and my dad always having done a lot of the cooking himself, but definitely being able to cook well will impress ladies. And when you cook your own food, it becomes really easy to fix yourself up an eating schedule wherein, if you're working shift work or something, you can easily make yourself a bunch of food on Sunday or whenever and be set for the week.

[razor851]

http://farm4.static.flickr.com/3095/3142967088_1deb7e09a8.jpg

All you'll ever need to know how to make.
It looks magical!

[regisp]

I cook basically all of my own food, so I have a lot of recipes. I BBQ a lot because BBQ'ing is awesome, and I use the style of doing meat on the grill that revolves around low heat (~225 F), with the meat NOT above the burner that is going, with instead a tin lasagna pan below it. Cook pork back ribs at that heat, above water, for 4 - 5 hours and then end up quite juicy and delicious.

Otherwise, a really good, healthy marinade for chicken is a mix of red wine vinegar, Worcestershire sauce, mustard power, some canola/olive oil or vegetable oil, and diced parsley. Marinade chicken in a good mix of that stuff, then cook at 400 F for 25 - 30 minutes, and you have tangy, delicious chicken that isn't crazy-high in sodium or carbohydrates or anything like that. Little extra fat from the oil, but it's good fat.

A nice sausage recipe I do involves chopped onions (whatever variety you like, but red and sweet are good), white whine, basil, oregano, garlic, and a bit of butter if you want. Caramelize the onions on one pan, brown the sausages in the other pan, then cut the sausages into little 1-inch sections and toss those in with the onions. Cook for ~20 min or so and you get a really tasty meal which, again, is low in carbs, although depending on the sausages may be a bit high in fat (but still a lot of protein).

I could go on and on. It's good that you're getting into cooking. The idea of men not being able to cook is strange to me. I don't know if it's due to my parents being strange European-types and my dad always having done a lot of the cooking himself, but definitely being able to cook well will impress ladies. And when you cook your own food, it becomes really easy to fix yourself up an eating schedule wherein, if you're working shift work or something, you can easily make yourself a bunch of food on Sunday or whenever and be set for the week.

I am saving ALL of this haha. Thank you :D

[Tsunami]

my friend always pokes holes in the meat with a fork when he bbq's. He says it allows the spices and stuff you put on it to soak into the meat. Although we just bbq'd with some really spicy stuff, it was like the spice got dissipated throughout all the meat and wasn't very spicy as it was when we made the bbq sauce.

I don't know the amounts for the bbq sauce but here's whats in it
soy sauce
ginger(diced-ish)
ketchup
garlic(diced)
some honey
a very little amount of sea salt, like a bottle caps worth
and some spicy stuff like chipotle sauce
you're gonna have to feel all that out, i usually measure it with my hand.

[Cuross]

Dredge some chicken in flour, heat up a pan, put a little bit of water in it and drop the chicken in. Add garlic, soy sauce, and honey then cook on high for a few minutes then drop heat to simmer to allow the sauce to thicken. Easy teryaki chicken to throw on some rice :P

Get some Smokies or any sausage, cut up some onion, red and yellow bells, and garlic. Caramelize veggies, add salt and pepper to taste. Add smokies/sausage, brown sugar, and Worcestershire sauce, cook until thickened. Add whiskey if you want. Easy barbecued sausage.

[huckc]

Hummus, a good source of raw nutrients. Althought probably not worth buying a food processor just for that :eek:.

[Ait'al]

I need more recipes. 8) I'm growing several types of peppers tomatoes and cucumbers in the back yard. 8)

If you grow anything i suggest lots of different peppers. They have dwarf capsicum bell pepper plants. Then no more throwing that half used bell pepper out after it goes moldy. And you can make mini stuffed peppers!!

Plus Dragon tai peppers are ammazing. They go great in stir fries and in nacho cheese. Add some salsa and some ground up peppers with velveta or any other cheese and it gives it a slight smokey flavor. Plus it has a wonderful delayed burn to the pepper instead of the imediate one. Absolutely great pepper!

For the velveta nacho recipe:

One perfect cube of velveta needs a splash of salsa plus 4-5(for recommended starting heat) Dragon Tai peppers* and a splash of milk plus any other desired cheese. For extra flavor if desired some hotdog meat sauce! very good nacho cheese. Heat up in pan or in microwavable container until melted! stir occasionally.

*(the little pinky sized ones not the longer ones)

Want more experiment doubling the recipe. Not sure how much to increase the peppers but everything else you double. Also possibly add more fresh salsa like vegetables to replace or add with the salsa for more chunks! Also try other fresh picked hot peppers. 8) Dragon Tais are fantastic though.

Dragon Tais I'm refering too:

http://www.ehow.com/how_6504952_make-homemade-crushed-red-pepper.html (http://www.ehow.com/how_6504952_make-homemade-crushed-red-pepper.html) also another recipe! Fresh Ground Chili Flakes/pepper
Dragon TAi pick (http://www.google.com/imgres?q=dragon+tai+peppers&um=1&hl=en&client=ubuntu&sa=N&channel=fs&biw=1920&bih=992&tbm=isch&tbnid=KQyk-MNqiArHlM:&imgrefurl=http://en.bestpicturesof.com/thai%2520dragon%2520hot%2520peppers&docid=L7QB6BiPXPprKM&itg=1&imgurl=http://lh6.ggpht.com/-HQ7MNRABb7k/Tp9RrWnB7vI/AAAAAAAAE4w/FlsBiRZhA6c/P1020691.JPG&w=512&h=384&ei=_0EcUMCJJuOjyAHP-YG4Aw&zoom=1&iact=rc&dur=266&sig=104305350633425104793&page=2&tbnh=148&tbnw=196&start=50&ndsp=54&ved=1t:429,r:21,s:50,i:300&tx=49&ty=55)

If you have the larger ones I'm not sure if they taste the same or how much to use. You'll have to experiment. The ones I grow have a somewhat distinctive taste. 8)

[Rbstr]

I put together a chili recipe this past winter that I think is pretty amazing. Also cheap plus you get a lot for subsequent lunches or whatever.

Put a bit of oil in a large pot add:
A couple/four cloves of garlic, chopped up let it sizzle a bit.

Then 1/2lb to 1lb of each (mix and match as desired):
Beef, stew meat...no ground beef here
Pork, again
Chicken breast (cut into small cubes for consistency)

Brown. Sprinkle some red pepper and chili powder on them.
Cut up an onion (or two, depending on size) and add it.
I like to have more slice-like pieces, you can chop finer if you want.
After onion(s) are cooked a bit

Can of each (drain the juice out first):
Black beans
Pinto beans
Larger can of tomato chunks

A couple of canned adobo chillies and some of the sauce in the can. This is where the heat comes from, they are pretty spicy (at least the ones I get). Some more chili powder, sometimes some extra parpika or cumin, a few dashes of green Tabasco.

Now let it stew...for like an hour or more. Just stir every 15mins or so. You don't have to hover over it.

When you like the consistency, put it in a bowl with some oyster crackers, a dollop of sour cream, some shredded cheddar and maybe some uncooked diced onions.

Anyway..sometimes I think I may use an extra can of beans or exclude a meat. Whatever, it changes a bit every time I make it. Always good.

I see something I like someplace and look it up on the internet and try to do my version.
I don't like to cook unless I make something reasonably involved with nice ingredients, so it ends up that I do a lot of instant and super easy stuff with a kickass meal like once a while. My roommate loves my chicken parmesan. My secret is hitting the breast with a hammer to flatten it out...and Panko for breading (Really, Panko for all breading applications, much better than other breadcrumbs).

One of my recent favorites: A burger with a bit of coby jack, some pickled jalapenos and peanut butter(!) on toast.

[Neurotoxin]

Apparently my matzo ball chicken soup is legit, so I'll put it out there. I stand by it as pretty good, not only because it starts from raw components (aside from the matzo meal, but one can make that if they really care to) but also because it is a pretty healthy meal that can be made with relatively low cooking talent or ability.


Matzo balls...

Start a few hours before, using this recipe for the matzo balls. It considers firm vs soft, so whatever your preference, this has ya covered. http://www.food.com/recipe/kosher-perfect-matzo-balls-94412

The timing is a bit odd, because you need to make the matzo dough at least an hour in advance, a few hours is probably better though. It takes some time to boil the matzo balls, so it isn't bad to start this at the same time as the soup.

Use the biggest pot you have available, especially for soft ones, as they won't expand if they are cramped together with nowhere to spread. I recommend a 2x to 4x batch if you are feeding a family and wanna get through soup and matzo balls at a proportional rate.


Chicken soup...


Boil 1 young chicken with 2 coarsely chopped onions and a bulb of garlic (diced) and some parsley. While that is boiling, chop half a pound of carrots and one bunch of celery. When the chicken is cooked, pull it out to let it cool, and throw the celery and carrots in*.

When the chicken is cool enough to handle (around 100 degrees or so, maybe 30 mins to 1 hour after pulling), pull the meat from the bone. Tear or chop it into bite-sized pieces, and throw it back in with the rest of the soup.

Once the chicken is back in, you can let it all boil together for a bit, or just cut the heat and let the residual warmth homogenize the temperature of the chicken with the rest of it.

*You can also add a whole parsnip of you want, my mom loves that stuff but it doesn't do much for me either way in terms of the broth.

[Asheme]

grilled cheese op.

[MorioMortis]

Great pasta recipe that takes little time:

Make pasta (whatever kind you like, although spaghetti tends to get jumbled up), but undercook it a little.

In a skillet, put half and onion, a few cloves a garlic and either beef cubes or your favorite kind of sausage (or both) and brown them. Add a can of mulched tomatoes (fresh also works), let it sit for a while, which is when I usually start the pasta water. Add and dash of Worcestershire sauce, of paprika and dryed tomatoes to the skillet, and, if fancy, a drop of balsamic vinegar. Let it reduce a bit, and add a splash of red wine.

Add to pasta to the skillet, mix well, and serve. Adding fresh basil or chopped green onions makes it even better, and pasta is always better with cheese (no matter what Italians say).

[DenaPollard]

It looks magical!

food porn. What is that white substance? Mashed potatoes?

[BlackOriOn]

Okay this will feed a bunch of people and is easy to make, but if you can get 4 or 5 people to kick in some money you will be a hero. Get a crock pot. A pork roast bone in is best. 2 or 3 liters of bargain basement rootbeer. You know the sams club brand. A bottle of your favorite bbq sauce. Some hamburger rolls, a large container of coleslaw. If you want to make it a large meal. Get another crock pot and pick up either a bag of salt potatoes or just whole potatoes. Place the pork roast in the crock pot and cover it with the root beer. Put in on low and cover. In about 6 or 8 hours the meat shoulld just fall apart. Drain the root beer off. Pull the bone out of the meat and toss it away. Add bbq sauce to just make it moist or to your taste. If you wanted potatoes you clean them quarter them and throw them in the other crock pot. Serve on hamburger buns with the pork. I put slaw on mine but other people prefer it on the side. You mix everything and serve out of the crock pot. Its excellent.

Enjoy,

Black Orion

[Noctis]

I'm italian stop talking about pasta that way.

[Danicia]

Layered Basil Salad

Ingredients:

4 cups salad greens
4 med. carrots, julienned
1 cup cooked macaroni shells
3/4lb sliced and chopped turkey breast
2 cups frozen peas
1/3 cup shredded swiss cheese
1/3 cup shredded cheddar cheese
1/ medium red onion, diced

dressing:
1 cup mayo
1/2 cup sour cream
1/4 tsp pepper
2 tbsp Dijon mustard
1 tsp dried basil
2 hard cooked eggs, cut into wedges

Directions:
In gigantor glass bowl, layer the following: greens carrots, macaroni, peas, onion, turkey and cheeses.

In a small bowl, combine the first six dressing ingredients; spread over salad. Garnish with eggs. Cover and chill for several hours.

Cheesy Beef Enchiladas

INGREDIENTS:
1 lb ground beef
1 envelope taco seasoning mix (I also add extra chili powder, cumin, garlic powder and black pepper)
1 jar (16oz) salsa
1 can (15oz) black beans, drained and rinsed
1 can (8oz) corn, drained or similar amount of frozen corn
2 cups (8oz) Mexican blend shredded cheese
1 can (15oz) mild enchilada sauce
8 flour tortillas (9-inch)
1 small can black olives
1/2 cup green onions

DIRECTIONS:

1. Prepare beef as directed on package of taco seasoning mix. Cool 10 minutes. Combine with salsa, beans, corn and half the cheese.

2. Spread 1/4 cup enchilada sauce on the bottom of slightly greased 9x13 baking dish. Place 2/3 cup beef mixture down center of 1 tortilla; roll up. Place in dish, seam side down. Repeat with remaining beef mixture and tortilla. If you have extra filling, spread it around on top of the enchiladas.

3. Pour remaining enchilada sauce over the tortillas. Sprinkle with remaining cheese, olives and green onion. Bake in pre-heated oven for 20-25 minutes until the cheese is melted and filling is hot.

4. Let stand 5-10 minutes for the dish to settle. Serve up with a dollop of sour cream on top.

Taco Stuffed Shells
This originally came from a cookbook I had LONG ago, but I've modified it. I lost the book in a flood, so I just do this from memory everytime. I haven't actually written down the measurements, but then, it's not rocket science on this one.



Ingredients:
1 box jumbo pasta shells
1 lb ground beef
1 small container green onion/chive cream cheese
4 tbsp chili powder
1 tbsp cumin
2 tsp black pepper
1/2 cup crushed tortilla chips
1/2 cup salsa (I use D.L. Jardine's Chipotle Salsa)
1 package shredded cheddar cheese (You won't use the whole bag, but cheese measuring ain't my thang!)
1 cup sour cream
1/2 cup green onions or chives

Directions:

1. Heat oven to 400 degrees. Prepare pasta as normal. Drain and coat with butter/margarine.
2. While pasta is cooking, brown grown beef in a skillet. Once brown, add in black pepper, salt, and garlic powder to taste. Add in chili powder & cumin. Mix well. Add 1/2 container of the cream cheese (put the rest in the fridge; you won't need it). Once mixed, set aside to wait for pasta.
3. In a 9x12 pan, lay out the pasta shells which are intact (no tears or pieces missing). Put as many as you can in the baking dish. Fill each shell halfway with beef mixture. If you have beef mixture left, you can put aside with the broken pieces of pasta for a later snack or just use whatever's left over equally in each shell.
4. Spoon a small amount of salsa over each stuffed shell. Sprinkle crushed tortilla chips on each shell. Cover with foil and bake in the oven for 15 minutes.
5. Remove from oven and remove foil covering. Sprinkle cheese over each shell and bake for another 15 minutes.
6. Serve the shells on to plates and then garnish with sour cream and green onions.

Kielbasa Stew

INGREDIENTS:

* 2 pounds kielbasa sausage, cut into 1 inch pieces
* 1 1/2 pounds sauerkraut, drained and rinsed
* 2 Granny Smith apples - peeled, cored and sliced into rings
* 1 package mushrooms
* 2 large potatoes
* 1 1/2 cups chicken broth
* 1/2 teaspoon caraway seeds
* 1/2 cup shredded Swiss cheese

DIRECTIONS:

1. Place half the sausage in a slow cooker, and top with the sauerkraut. Cover with the remaining sausage, apples, and onion. Top with the potatoes. Pour chicken broth over all, and sprinkle with caraway seeds.
2. Cover, and cook on High 4 hours, or until potatoes are tender. Top each serving with Swiss cheese.

Honey Glazed Stuffed Chicken Breasts

INGREDIENTS:

* 4 skinless, boneless chicken breast halves
* 4 tablespoons herbed goat cheese
* 8 slices bacon
* toothpicks
* 1/2 cup honey

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut a slit in each chicken breast, and stuff with equal amounts cheese. Wrap each breast with 2 slices bacon. Secure with toothpicks. Arrange on a baking sheet. (I also sprinkled pepper and garlic on top)
3. Bake 25 minutes in the preheated oven, or until chicken juices run clear. Drizzle breasts with equal amounts of honey during the final 5 minutes of cook time

Pumpkin Chili Mexicana

INGREDIENTS:

* 2 tablespoons vegetable oil
* 1/2 cup chopped onion
* 1 cup chopped red bell peppers
* 1 clove garlic
* 1 pound ground turkey
* 2 (14.5 ounce) cans canned peeled and diced tomatoes
* 1 (15 ounce) can Pumpkin Pie Filling (Or just pumpkin)
* 1 (15 ounce) can canned tomato sauce
* 1 (15.25 ounce) can canned kidney beans, drained
* 1 (4 ounce) can ORTEGA® Diced Green Chiles
* 1/2 cup whole kernel corn
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper

DIRECTIONS:

1. HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
2. ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes

Bacon Cheese Dip of Bedlamshire

2 8oz packages of cream cheese, softened
8 oz of swiss cheese, grated
3/4 cup of mayonnaise
1 yellow onion, diced
As much black pepper as you can handle
1 lb of bacon

Combine all items except bacon in a microwave safe mixing bowl Mix well with your hands and flatten dip evenly in the bowl. Refrigerate.

Cut bacon into pieces, fry up extra crispy. Drain on paper towels Crumble bacon on top of dip, refrigerate. When ready to serve, microwave for about 3 minutes. Serve with crackers or bread.

Slow Cooker Taco Soup

INGREDIENTS:

* 1 pound ground beef
* 1 onion, chopped
* 1 (16 ounce) can chili beans, with liquid
* 1 (15 ounce) can kidney beans with liquid
* 1 (15 ounce) can whole kernel corn, with liquid
* 1 (8 ounce) can tomato sauce
* 2 cups water
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 1 (4 ounce) can diced green chile peppers
* 1 (1.25 ounce) package taco seasoning mix

DIRECTIONS:

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

[J Baley]

Yum, good recipes!

I am going to make Danicia's Pumpkin Chili Mexicana tonight. I have all the ingredients :)


Hot Crab Dip (I usually double the recipe)

1 pkg. (250 g) Cream Cheese, softened
1/3 cup Mayonnaise
1-1/2 cups shredded Swiss Cheese
1 can (120 g) crabmeat, drained, flaked
2 green onions, chopped

HEAT oven to 350°F.
MIX cream cheese and mayo in medium bowl until well blended.

STIR in Swiss cheese, crabmeat and onions; spread onto bottom of 2-cup ovenproof dish.

BAKE 15-20 min or until slightly browned on top.

Serve crackers or veges for dipping.

[Danicia]

Yay! I have a lot more complicated recipes if anyone wants them.

[Electrofreak]

Yay! I have a lot more complicated recipes if anyone wants them.

I am TOTALLY making your Kielbasa stew. That sounds amazing!

[Soothsayer]

I like grilling vegetables from my raised beds like sweet peppers, onions, zuchini and leeks.

Prior to taking them off the grill I chop a cup of cilantro and a cup of parsley and combine it with a couple tablespoons of quality olive oil, half a head of minced garlic, a tablespoon of red wine vinegar and some salt and pepper. Maybe some oregano or basil.

Immediately after pulling the grilled vegetables off the bbq I toss them with the olive oil/herb mixture and when the hot vegetables mix with the raw garlic it cooks it a bit (but not all the way) and it is a real crowd pleaser.

You can include cubed potatoes but I would only do that if you are experienced with grilling potatoes effectively. It's easy to screw them up and it detracts from the rest of the dish if they are charred.

[wormywyrm]

Here are some crazy good sloppy joes, surprisingly 0 cholesterol...
http://www.theppk.com/2012/04/jerk-sloppy-joes-with-coconut-creamed-spinach/

[Mr DeCastellac]

Might I just share this series with you:

<iframe width="560" height="315" src="http://www.youtube.com/embed/aPL0gj043S4?rel=0" frameborder="0" allowfullscreen></iframe>

<iframe width="560" height="315" src="http://www.youtube.com/embed/O_Jqn5K4zmk?rel=0" frameborder="0" allowfullscreen></iframe>

<iframe width="560" height="315" src="http://www.youtube.com/embed/ta9zS7uc6m0?rel=0" frameborder="0" allowfullscreen></iframe>

<iframe width="560" height="315" src="http://www.youtube.com/embed/xxwz-bZ3mys?rel=0" frameborder="0" allowfullscreen></iframe>

[BUGGER]

If you own a BBQ, any seasoning, beer (to richen the flava), you basically have everything you need to live untill your 50.

[Fenrys]

Home made, (vegan) pizza.
Made from scratch with mostly home grown veggies.
The brown stuff on top that looks like sausage is TVP, boiled, topped with worcestershire sauce, fried, then dusted with sage.

This was the prettier pizza made that evening.
I ate the one with real cheese and sausage :devilwink

Crust for 8 pizzas:
20 cups flour
9 cups warm water
1 cup sticky sweet stuff (molasses, barley malt, sugar, etc...)
1/2 cup nutritional yeast
2 tablespoons bakers yeast
1 teaspoon salt
1 teaspoon powdered cayenne pepper

Pre-heat oven to 350 F.
Mix warm water, sweet stuff, and bakers yeast together in a bowl and let it sit for 10 minutes.
While the yeast are activating, mix together all the other stuff, oil the pans, and lightly dust the pans with salt.
Mix the sweetwater and spiceflour and add more flour or warm water until the mix is sticky but not runny.
Let it sit for 10 minutes. Start making the sauce.
Make some balls of dough, kneed them a little, then partially spread/press them out on the pans with the palms of your hands.
Let it sit for 10 minutes. Chop up your toppings.
Press it out the rest of the way on the pans, until the entire pan is covered by a thin layer of dough.
Let it sit for 10 minutes. Fry your sausage/bacon.
Throw them into the oven for 15 minutes.
When all the crusts are baked, sauce the one(s) that will fit in your oven, top them, and cook them at 350 F for 30 minutes.


Sauce:
1 quart tomato paste
1/2 cup sugar
1/2 cup oregano
1/4 cup salt
As much fresh garlic as you can be bothered to peel & mince. Save some minced garlic to use as a topping.

Prep it early and leave it covered on very low heat, stirring somewhat frequently. When it starts boiling, it's done - turn off the heat so you don't scorch it. The longer it sits after reaching a boil, before going on the pizza, the more it will absorb the oregano and garlic flavors. Day-old leftover spaghetti sauce is actually ideal, just add some lesser amount of salt, sugar, and oregano.


Vegan "cheese":
2 tablespoons oil
1 tablespoon flour
~2 cups non-dairy 'milk' (soy, rice, almond, etc...)
2 tablespoons nutritional yeast
2 tablespoons mustard powder
1 teaspoon sesame seed oil
1/2 teaspoon chipotle powder
1 pinch white pepper
1 pinch nutmeg
1 drop artificial smoke

Heat the oil in a sauce pan on high heat.
Mix in the flour and reduce to medium heat.
Slowly stir in the 'milk'. It will thicken as it heats.
Stop adding milk when it's the right consistency, and turn off the stove.
Mix in seasonings.